|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed Raw chicken stored over raw beef in the RIC. Ensure that raw meats are arranged in cold holding according to final cook temps. Lowest cook temps at the top, highest cook temps at the bottom. -CDI- PIC re arranged RIC to reflect proper storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed chicken being held on TPHC with no marking or labeling to indicate the time that is 4 hours past point of food prep (discard time). -CDI- PIC stated that the chicken entered TPHC 2 hours prior and had 2 hours left on TPHC. Food properly labeled. Ensure TPHC discard time is labeled. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squirt bottles and spice shakers along the cook line lacking labeling ensure that all working containers of food are labeled properly. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling of the kitchen with buildup of dust and debris. Observed floors of kitchen specifically under prep surfaces and equipment in need of cleaning. Increase cleaning frequency in kitchen.
-REPEAT VIOLATION- |